Yogurt Pesto Dip Recipes

3-INGREDIENT PESTO YOGURT DIP

3-Ingredient Pesto Yogurt Dip image

When you're looking for an easy appetizer or snack this 3-Ingredient Pesto Yogurt Dip does the trick! 55 calories and 1 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories Appetizers Appetizers For Entertaining

Time 5m

Number Of Ingredients 3

Ingredients

1 cup nonfat plain Greek yogurt
5 tablespoons basil pesto
1/4 teaspoon kosher salt

Steps:

In a bowl, stir together the yogurt, pesto and salt.
Serve with raw vegetables, crackers and/or pita chips.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 54.9 kcal, Carbohydrate 2.1 g, Protein 3.1 g, Fat 3.7 g, SaturatedFat 0.6 g, Cholesterol 2.9 mg, Sodium 145.8 mg, Fiber 0.5 g, Sugar 0.7 g

GREEK YOGURT PESTO DIP

Greek Yogurt Pesto Dip image

This simple Greek Yogurt Pesto Dip only requires 2 ingredients - Pesto and Greek Yogurt. Use it as a healthy dip for your favorite summertime grilled veggies.

Provided by Katie

Categories Appetizers and Snacks

Time 35m

Number Of Ingredients 3

Ingredients

7 tablespoons prepared Kale Cilantro Pesto
1 cup Plain Greek Yogurt
Salt and Pepper, to taste (if desired)

Steps:

First, prepare the Kale Cilantro Pesto recipe.
In a medium bowl, combine the Plain Greek Yogurt with the Kale Cilantro Pesto.
Stir until the mixture is well combined.
Season, to taste, with additional salt and pepper if desired.
Cover with plastic wrap and chill in the refrigerator for approximately 20 minutes.
This may be prepared up to a day in advance and refrigerated if desired. Simply, stir prior to serving.

Nutrition Facts : Calories 79 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 118 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PESTO YOGURT DIP

Pesto Yogurt Dip image

Use this herby dip to anchor a tray of what we call Snack Dinner. Surround it with lots of fresh vegetable dippers, seasonal fruit, sliced cheese, olives, nuts, and a little meat.

Provided by Ann Taylor Pittman

Time 8m

Yield Serves 8 (serving size: 1/4 cup)

Number Of Ingredients 7

Ingredients

1 large garlic clove
2 cups loosely packed basil leaves (about 1 1/2 oz. stemmed basil)
1 1/3 cups plain 2% reduced-fat Greek yogurt
1/2 cup whole buttermilk
1/4 teaspoon kosher salt
2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
Finely chopped chives (optional)

Steps:

1. Place garlic clove in a mini food processor; process until finely chopped. Add basil; pulse until finely chopped. Add yogurt, buttermilk, and salt; pulse until well combined. Add cheese; pulse just until combined. Sprinkle dip evenly with chives, if desired.

Nutrition Facts : Calories 68, Carbohydrate 3 g, Fat 3 g, Fiber 0.0 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 3 g, UnsaturatedFat 1 g

PESTO-YOGURT PRETZEL DIP

Pesto-Yogurt Pretzel Dip image

Provided by Food Network Kitchen

Time 5m

Yield 2 cups of dip

Number Of Ingredients 0

Ingredients

Steps:

Mix 1 1/2 cups plain yogurt and 1/2 cup pesto in a bowl. Top with a pinch of red pepper flakes. Serve with pretzel sticks.

YOGURT CHEESE TORTA WITH CILANTRO PESTO

Yogurt Cheese Torta with Cilantro Pesto image

Try this easy yogurt cheese, which is sure to amaze your guests!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 5h20m

Yield 8

Number Of Ingredients 9

Ingredients

2 containers (5.3 oz each) Liberté® Greek plain yogurt
1/4 teaspoon coarse sea salt
3/4 cup lightly packed fresh cilantro sprigs
1 medium jalapeño chile, seeded, chopped
1 to 2 cloves garlic
2 tablespoons Spanish peanuts
2 tablespoons olive oil
Crackers
Olives

Steps:

In small bowl, mix yogurt and salt until well blended.
Line mesh strainer with double layer of cheesecloth. Spoon yogurt mixture into cheesecloth; bring edges of cheesecloth up and over yogurt. Place strainer over bowl to drain liquid. Refrigerate about 4 hours or overnight.
In food processor bowl, place Pesto ingredients. Cover; process, using quick on-and-off motions, about 30 seconds or until well blended; set aside.
To assemble torta, line 10-oz custard cup with 1 layer cheesecloth. Spoon in one-third of the yogurt cheese and 2 tablespoons of the pesto; repeat 2 times. Top with remaining yogurt cheese; cover with cheesecloth. Refrigerate about 1 hour to blend flavors.
To unmold, peel cheesecloth from top of mold. Turn mold upside down onto serving dish; remove cheesecloth. Serve with crackers and olives.

Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

PESTO-YOGURT SAUCE

Pesto-Yogurt Sauce image

Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

1/2 cup Basic Basil Pesto
1 1/2 cups low-fat Greek yogurt
Coarse salt and ground pepper

Steps:

In a small bowl, mix together pesto and yogurt. Season with salt and pepper.

Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g

PARMESAN YOGURT DIP

Parmesan Yogurt Dip image

We like to eat raw vegetables a few times a week as a side dish for a meal and this is a healthier alternative to ranch dressing for a veggie dip. -Kathleen Tribble, Buellton, California

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/4 cups.

Number Of Ingredients 10

Ingredients

1 cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup reduced-fat sour cream
3 tablespoons minced fresh parsley
1 green onion, thinly sliced
1 teaspoon prepared mustard
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
Assorted vegetables

Steps:

In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

EASY YOGURT PESTO DIP

Easy Yogurt Pesto Dip image

Our favorite Mediterranean sauce lightened up into a flavorful dip to be enjoyed with fresh veggies, chips or our Yogurt Baked Zucchini Fries.

Provided by Stonyfield

Time 1h5m

Yield 3/4 Cup

Number Of Ingredients 3

Ingredients

1/2 C Stonyfield Organic Greek Plain Whole Milk Yogurt or Stonyfield Organic Greek Plain Nonfat Yogurt
1/4 Cstore-bought or homemade basil pesto
1/4 tsp kosher salt

Steps:

directionsStep 1Mix together all of the ingredients in a small bowl. Refrigerate for one hour, for the flavors to meld, before serving.

SHELLY'S PESTO FETA YOGURT DIP

Shelly's Pesto Feta Yogurt Dip image

Make and share this Shelly's Pesto Feta Yogurt Dip recipe from Food.com.

Provided by internetnut

Categories < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup fage Greek yogurt (I buy the 2%)
2 tablespoons store bought pesto sauce (I use Trader Joe's but Buitoni or Contadina has one available in most supermarkets near fresh pasta)
2 tablespoons feta cheese, crumbled (I use the Tomato Basil flavor)
1/2 teaspoon kosher salt
black pepper (3 twists)

Steps:

Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.)
It's a great dip for beef, fish, chicken, or veggies.

Nutrition Facts : Calories 12.5, Fat 1, SaturatedFat 0.7, Cholesterol 4.2, Sodium 198.1, Carbohydrate 0.2, Sugar 0.2, Protein 0.7

PESTO WITH YOGURT

Pesto with Yogurt image

Provided by Al Herron

Categories Condiment/Spread Sauce Garlic No-Cook Quick & Easy Parmesan Basil Walnut Gourmet Arizona

Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta

Number Of Ingredients 7

Ingredients

2 garlic cloves
1/2 teaspoon salt
2 cups packed fresh basil leaves
1/2 cup walnuts
1/3 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/4 cup plain yogurt

Steps:

Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

YOGURT VEGGIE DIP

Yogurt Veggie Dip image

I put an unusual spin on yogurt dip by adding radishes. This creamy dip makes a zippy appetizer when served with cauliflower and broccoli florets or rye bread cubes. -Donna Smith, Victor, New York

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 1-1/3 cups.

Number Of Ingredients 6

Ingredients

1 cup fat-free plain yogurt
1 cup chopped radishes (about 13)
1/3 cup reduced-fat mayonnaise
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.

Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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